Herman Quick Biscuits Recipe
Online Savory Quick Bread Recipes
Try one of our easy and delicious quick savory bread recipes from our variety of quick bread recipes.

 

Herman Quick Biscuits

1 cup Flour
2 teaspoons Baking powder
1/4 teaspoon Baking soda
1/4 cup Oil
1/4 teaspoon Salt
1 cup Herman starter

Mix together on waxed paper. Form into biscuits. Bake at 350F for 10 minutes.

Yield: 12-15 biscuits.

Herman or Friendship Starter
1 cup Sugar
1/3 cup Warm water
2 Envelopes active dry yeast
2 cups Milk
2 cups Flour

Sprinkle one tablespoon sugar over warm water. Sprinkle yeast over this and let stand in warm place until doubled in size, about 10 minutes. Mix milk, remaining sugar, flour and yeast mixture. Place in plastic or glass container about the size of a 5-quar ice cream bucket. Stir, using only a wooden spoon or paddle, as metal retards growth. Cover loosely and let stand in a warm place overnight. The next day, refrigerate. Stir each day with a wooden spoon to retard spoilage.

On the fifth day, measure out one cup to bake with. Measure out one cup for gift. Feed remaining starter one cup flour, one cup milk and one-half cup sugar. Stir well. Refrigerate and stir daily. On the 10th day, measure out one cup, if desired, to give to a friend. You should have enough left over to use in a recipe, plus extra to feed as before and refrigerate. Thereafter, use the starter almost daily or as desired, feeding every five days.

Herman Wheat & Honey Starter

1/2 cup Honey or brown sugar
1/3 cup Warm water
2 Envelopes active dry yeast
2 cups Milk
1 cup Whole-wheat flour
1 cup White flour
1 tablespoon Powdered ground ginger
Stir 1 tb honey into warm water. Sprinkle yeast over and let stand in warm place until doubled in size, about 10 minutes. Mix milk, remaining honey, flours, ginger and yeast mixture. Place in plastic or glas container about the size of a 5-quart ice cream bucket. Stir with a wooden spoon or paddle. Cover loosely and let stand in a warm place overnight. The next day, refrigerate. Stir each day with a wooden spoon to retard spoilage.

On the fifth day, measure out 1 cup to bake with. Measure out 1 cup for gift. Feed remaining starter 1 cup white flour, 1 cup milk and 1/2 cup sugar. Stir well. Refrigerate and stir daily. On the 10th day, measure out 1 cup, if desired, to give to a friend. You should have enough leftover to use in a recipe, plus extra to feed as before and refrigerate. Thereafter, use the starter almost daily or as desired, feeding every five days.





Back to Quick Bread Recipes


Everyday Cooking Home         Razzle Dazzle Recipes

Copyright 2002 - 2005
That's My Home